Acorn Squash Enchiladas | Central Texas Food Bank

Ingredients

• 1 Small Acorn, about 1 ¼ cup mashed
• 1 ½ teaspoon olive oil
• ¼ onion, diced (cut ½ an onion and save the rest for sauce)
• ¼ cup black beans, unsalted and rinsed
• ¼ cup corn, unsalted
• ¼ cup queso fresco, or cheese of choice
• 8 corn tortillas
• 2 tablespoons all-purpose flour
• 2 tablespoons tomato paste
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• ¼ teaspoon cayenne pepper
• ¼ teaspoon pepper
• 2 cups low sodium vegetable or chicken stock
• Avocado, cilantro, and cheese